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1
Adjust two oven racks to the lower and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper.
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2
Add the flour and oats to a food processor and pulse until the oats are finely ground.
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3
Transfer to a medium bowl, add the baking soda and 1/2 teaspoon salt and whisk to combine.
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4
Whisk together the egg, applesauce and vanilla in a small bowl.
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5
Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or to a large bowl if using a hand mixer).
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6
Beat on medium-high until the mixture is light and fluffy, about 4 minutes.
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7
Add the applesauce-egg mixture and beat until incorporated, scraping down the sides of the bowl as needed.
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8
Reduce the mixer speed to medium-low and add the flour-oats mixture in two batches, mixing until just incorporated.
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9
Add the chocolate chips and mix until evenly distributed in the batter.
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10
Drop heaping tablespoonfuls of batter onto the prepared baking sheets, about 2 inches apart.
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11
All the batter won't fit on the two sheets; cookies will need to be baked in batches.
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12
Bake until golden brown, 10 to 12 minutes, rotating the pans halfway through.
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13
Let the cookies cool for a few minutes on the baking sheets, then transfer to racks to cool completely.
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14
Once the lined baking sheets are cool, repeat with the remaining batter.
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15
Store the cookies at room temperature in airtight containers for up to 3 days.
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16
In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with guidelines set up by the American Diabetic Association.
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17
As with all sweets, moderation is important.
